Description
Deliciously easy egg muffins packed with diced ham, cheese, and veggies, perfect for a quick breakfast!
Ingredients
Scale
- 2 cups finely diced ham
- 1 1/3 cups finely grated Mexican Blend Cheese
- 1 green bell pepper, seeds and stem cut away and finely diced
- 3 thinly sliced green onions (optional, but recommended)
- 15 eggs, beaten well
- 2 tsp. Spike seasoning (or use any seasoning blend that is good with eggs)
Instructions
- Preheat oven to 375F/190C.
- Spray silicone baking cups with nonstick spray.
- Dice ham and green pepper and slice green onions.
- In the bottom of the baking cups layer the ham, green pepper, green onions, and cheese, dividing each equally among the 12 baking cups.
- Break eggs into a bowl or large measuring cup that has a pour spout, then beat eggs and Spike Seasoning with a fork until well combined.
- Pour eggs over the other ingredients until the muffin cups are nearly full, but not quite reaching the top.
- Take a small fork and gently stir to distribute the ingredients in the egg mixture.
- Bake for 25-30 minutes, or until the egg mixture is set and starting to brown slightly.
- Egg muffins will keep well in the refrigerator for at least a week. To reheat, microwave for 45-60 seconds.
Notes
- Don’t cook too long in the microwave or they get rubbery.
- Egg muffins can be frozen, but may release liquid when thawed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 150mg